Silky and smooth! Chinese Egg and Okra Soup
Silky and smooth!Chinese Egg and Okra Soup
4.2
(30 reviews)Time
A simple soup you can make in no time, even on a busy morning. Fluffy, delicate egg blends into the silky broth for an absolutely delicious bowl. Give it a try!
Calories
76kcal
Carbs
1.4g
Fat
5.9g
Protein
3.8g
Net Carbs
0.6g
Sodium
589.5mg
* per serving
* Nutritional values are based on the Standard Tables of Food Composition in Japan and may differ from U.S. food composition data.
* Sodium is estimated from the recipe's salt content (1 g salt ≈ 393 mg sodium).
Ingredients [ 2 servings ]
- beaten egg1
- okra3 (36 g)
☆ Seasonings
- chicken stock powder½ teaspoon
- salt⅓ teaspoon
- sesame oil½ tablespoon
- black peppera pinch
- water400 ml
Please Note
Ingredients may vary by product and region. If you have food allergies or dietary restrictions, please review all ingredient labels carefully before cooking. Consult your doctor or a registered dietitian if you have any health concerns.
Instructions
1
Sprinkle the okra with salt as needed(not included in the ingredient list) and roll it on a cutting board. Rinse with water, pat dry, trim off the stem ends, and cut into 1 cm pieces.
2
Put the seasonings in a pot and heat over medium heat. Once it comes to a boil, add the okra and simmer briefly until cooked through. Slowly pour in the beaten egg along a pair of chopsticks, then bring it back to a boil.
